Sabatini Gin brings nine Tuscan botanicals into a London Dry structure, using juniper, Florentine iris, coriander, olive leaves, sage, thyme, lavender, wild fennel and lemon verbena. Most are gathered on the Teccognano estate near Cortona and Arezzo, then distilled with master distiller Charles Maxwell at Thames Distillers. Bottled at 41.3%, the gin is Italian in its aromatic vocabulary but disciplined in its construction: herbs and flowers frame the juniper rather than displacing it.

The nose has a clear green Mediterranean character. Sage and thyme arrive first, followed by the anise-like freshness of wild fennel and the light lemon lift of verbena. Lavender and iris give a measured floral detail, while olive leaf contributes an understated savoury dryness. Coriander and angelica help the citrus-herb line stay structured, and juniper returns strongly through the finish. The palate is dry and polished, moving from fragrant herbs to a clean, slightly bitter botanical close.

Leaning on specific ingredients, the bottle gives its Tuscan setting a precise aromatic meaning. Sabatini has enough herbal complexity to be distinctive, but its 41.3% strength and London Dry discipline keep it usable in classic drinks. It will appeal to someone who enjoys gin with culinary herbs and a firm dry finish, especially when a standard citrus garnish feels too blunt for the recipe.

The recommended direction is a dry tonic with thyme, and the Perfect Serve follows it. Use clear ice, Fever-Tree Mediterranean Tonic Water and one fresh thyme sprig. Thyme echoes the gin's herbal core, while the relatively dry tonic lets sage, fennel and verbena remain visible. Avoid adding fruit; this is a serve that gains more from restraint than from extra decoration.